The main reason why there has been such a long time between Part I and Part II of my articles on explaining food is this:
I've used words for different cooking methods all my life without every thinking of the technical differences between them. The more I researched for this article, the more complicated it got. These words involve scientific questions of physics and chemistry, my least favourite subjects at school!
But the next part (on baking and roasting) is coming soon, I promise.
G.A.L.E.S.L. / joe3
Some tips and links on learning English.